Baked Whole Fish Vindaloo Style
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Marinate a whole fish in Sharwood’s Goan Vindaloo sauce and bake in a hot oven for a delicious spicy variation.
Serves 2
What you need
- 1 whole trout or red snapper, washed and gutted
- 1 Jar Sharwood’s Goan Vindaloo Cook-in sauce
- 1 handful fresh coriander, chopped
- 1 lime, cut into wedges
- large ovenproof dish
How to make it
- Place the whole trout into a dish and pour over the Goan Vindaloo sauce, cover and transfer to the fridge and marinade for 30 minutes.
- Cover with foil and bake in a preheated oven at 200°C/ Gas mark 6 for 15-20 minutes or until cooked.
- Serve the Whole Fish Vindaloo garnished with the coriander and lime wedges.
Hints and tips
- The fish can also be grilled if preferred but will ned to be turned at least once.
- Serve directly from the dish with a selection of warm Indian breads to soak up the sauce.
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